Our love of fish burritos from Taco Del Mar required some experimentation in the kitchen this afternoon. As much as we like ’em, we can’t always splash out on them for a family of four, given the financial situation. So we took up the challenge to make our own.
As the saying goes, the secret’s in the sauce, in this case, the “white sauce” that Taco Del Mar uses (perhaps other places do too).
Here’s the assembly instructions we used (this would make 4 reasonable-sized burritos):
- burrito, natch (your choice of flavor/color/variety)
- beans (red, black, refried: I heated (the contents of) a 15 oz can of black beans in the microwave)
- cheese, 1 cup
- fish, 1 piece per
- shredded cabbage, 1-2 cups
- salsa, choose your octane level, about a tablespoon or two
- white sauce, tablespoon or so
For the fish, we used some leftover frozen fish “tenders,” smaller than a filet, about the length and breadth of a large finger.
For the white sauce, my Skilled Assistant unearthed some ideas on the Interweb and we improvised, as follows:
- 1/4 cup mayo
- 1/4 cup yogurt
- 1/4 tsp ground cumin
- 1/4 tsp oregano
- cayenne, to taste
- lime juice, enough to “make it runny”
The yogurt and mayo can be fat-free: I think their main contribution is texture and consistency.
So there you have it: roll, wrap, and eat.